Description
These Buffalo Chicken Twice Baked Potatoes bring serious game-day flavor right to your dinner table. Creamy potato shells packed with spicy shredded chicken and melted cheese make this hearty recipe a total crowd-pleaser that disappears faster than you can say “touchdown”.
Ingredients
Scale
Main Ingredients:
- 4 russet potatoes
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce
Flavor Enhancers:
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- 2 tablespoons butter
Garnish and Seasoning:
- 2 green onions
- Salt
- Black pepper
Optional Toppings:
- Blue cheese crumbles
- Ranch dressing
- Crispy bacon
- Jalapenos
Instructions
- Prepare the potatoes by thoroughly washing 4 large russet potatoes and puncturing them with a fork. Massage each potato with 1 tablespoon olive oil and ½ teaspoon salt.
- Roast potatoes at 400°F (200°C) for 55 minutes until the skin becomes crisp and interior feels soft when pierced with a knife.
- While potatoes bake, shred 2 cups of cooked chicken into bite-sized pieces in a mixing bowl.
- Combine the shredded chicken with ½ cup buffalo sauce, stirring until each piece is evenly coated and glistening.
- Add ½ cup sour cream, 2 tablespoons melted butter, ½ cup shredded cheddar, ½ teaspoon salt, and ¼ teaspoon black pepper to the chicken mixture. Blend until ingredients are thoroughly incorporated.
- Remove potatoes from oven and slice lengthwise. Carefully scoop out the interior, leaving a ¼-inch potato shell intact.
- Mash the potato flesh into the chicken mixture, creating a creamy, textured filling.
- Spoon the chicken-potato blend back into potato skins, ensuring each shell is generously filled.
- Sprinkle an additional ¼ cup cheddar cheese across the tops of stuffed potatoes.
- Return to 400°F (200°C) oven and bake for 18 minutes until cheese melts and edges turn golden brown.
- Garnish with chopped green onions and optional toppings like blue cheese crumbles or crispy bacon bits.
- Serve immediately while potatoes are hot and cheese is melted.
Notes
- Check potato doneness by piercing with a fork, ensuring they’re soft but not mushy.
- For extra crispiness, brush potato skins with melted butter before the second bake.
- Swap buffalo sauce with hot sauce for a customizable heat level that matches personal spice preference.
- Dairy-free version works great by using plant-based cheese and sour cream alternatives.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg